Servings 4

Gluten-free, dairy-free, nut-free and soy-free!

Ingredients

  • 1
    broccoli
  • 100 g
    Angel Food cheddar
  • 3 Tbsp
    Cheesy sauce mix
  • ⅓ cup
    vegan butter
  • 1
    onion, chopped
  • 4 cups
    vegan chicken stock
  • 2 cups
    non-dairy milk
  • 3 Tbsp
    corn starch
  • salt to taste
  • ½ cup
    vegan white wine
  • 1 cup
    sliced mushrooms

Instructions

  1. Step 1
    In a pot, melt the vegan butter over medium heat. Cook onion and mushrooms in the vegan butter, add the white wine, cook until onion is softened.
  2. Step 2
    Stir in broccoli, and cover with vegan chicken stock. Simmer until broccoli is tender, 10 to 15 minutes.
  3. Step 3
    Reduce heat, and stir in cheese cubes until melted. Mix in non-dairy milk, garlic powder, and cheesy sauce mix.
  4. Step 4
    In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.